Recipe paleo paella seafood-min

Recipe: Paleo Paella

Yet another recipe that proves cauliflower rice is just as good (if not better) as the real thing. I love the combination of flavours and textures that is unique to Paella – what other dish in the world will you find prawns, anchovies, chicken and bacon altogether, delicately infused with smoked paprika and saffron? I can’t think of any, so what better reason to enjoy this super easy one pan dish with the whole family.

Recipe: Paleo Paella
  • 2 medium cauliflowers
  • 1 tsp coconut oil
  • 4 skinless and boneless chicken thigh fillets
  • 6 – 8 rashers of smoked streaky bacon, diced
  • 1 large red onion, sliced
  • 4 cloves garlic, diced
  • 1 tsp smoked paprika
  • A pinch saffron
  • 2 bay leaves
  • 1 litre home made (or organic) chicken stock
  • 2 large tomatoes, diced
  • 2 large handfuls green peas
  • 15 – 20 large prawns, shelled
  • 6 Anchovies, diced
  • Black pepper
  • Handful fresh oregano
  1. Blitz the heads of both cauliflowers in your food processor until it resembles rice (you may need to do this in separate batches depending on the size of your food processor). Set aside.
  2. Heat the coconut oil in your largest, heavy based pan. Dice the chicken thighs into thumb sized pieces. When the pan is at a high heat, fry the chicken for about 5 minutes until golden brown. Set aside, keeping the juices in the pan.
  3. Return the pan to a medium heat. Add the bacon, sliced red onion, garlic and paprika and stir fry for a couple of minutes, making sure they don’t burn. Add the cauliflower rice, paprika and bay, before pouring in the stock and sprinkling on the saffron. Don’t put the saffron in the pan before the stock – it’s very delicate and this will impair the flavour.
  4. Return the chicken to the pan. Leave to simmer for about 10 minutes, until most of the liquid is absorbed. Stir regularly.
  5. Add the diced tomatoes, green peas, prawns and anchovies to the pan for a further 5 minutes cooking time. When all the liquid is absorbed, serve garnished with the fresh oregano. There’s no need for salt thanks to the anchovies, but season with a generous amount of black pepper.

Recipe paleo paella seafood-min

Are you a Paella fan? What do you put in yours?

Paleo recipe Gazpacho cold tomato soup-min

Recipe: Gazpacho

For some reason, the thought of cold soup scares many people away from Gazpacho, long before they’ve even had a chance to try it. It's such a shame, because its so flavoursome and bursting with Vitamin C. This recipe is super easy and full of flavour, and makes a wonderful light lunch on a summer’s day or a starter at your Spanish dinner party. Give that hob a break and tuck in!

Gazpacho Ingredients:

  • 750g vine ripened tomatoes, roughly chopped (the riper the better)
  • 1 red onion, chopped
  • 1 tbsp hot Smoked Paprika
  • 3 garlic cloves, chopped
  • 50ml olive oil, plus 1tbsp extra
  • 2 tbsp sherry balsamic vinegar
  • Small handful fresh basil leaves, torn, to serve

Gazpacho How To:

Simmer the red onion in a little olive oil over a low heat for 2 – 3 minutes to soften. Add the paprika, simmer for another minute or so, then transfer to the blender.

Blitz the onions and paprika with the tomatoes and garlic. Process well, then pass the mix through a fine sieve to remove any excess pulp. Repeat if necessary.

Return the contents to the blender and gradually add the olive oil and sherry vinegar. Combine, season to taste, then leave in the fridge to chill overnight.

Serve the next day straight from the fridge garnished with the fresh basil.

Paleo recipe Gazpacho cold tomato soup-min